A potato salad with patriotic — and tasty — flair
This year, we decided to carry the color scheme to our potato salad, too. And thanks to red and purple potatoes, roasted red peppers, cubes of white goat cheese, and several cups of blueberries, the American flag is well represented. This salad also would be delicious with the addition of chicken or crumbled bacon. Alternatively, if tarragon isn't your favorite herb, cilantro or basil would play nicely.
Red, white and blue potato salad
24 ounces small red potatoes, halved or quartered
24 ounces small purple potatoes, halved or quartered
Kosher salt and ground black pepper
4 tablespoons red wine vinegar, divided
3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1/4 cup chopped fresh tarragon
8 ounces goat milk cheddar or gouda, diced
2 cups fresh blueberries
1 cup diced roasted red peppers
Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Add a hefty pinch of salt, then bring to a boil. Reduce to a simmer, cover and cook until fork tender, but not falling apart, 12 to 15 minutes. Drain the potatoes, then spread them on a rimmed baking sheet. Sprinkle with salt and black pepper, then sprinkle with 2 tablespoons of the vinegar. Set aside to cool completely.
In a large bowl, whisk together the remaining 2 tablespoons of vinegar, the olive oil, mustard and tarragon. When the potatoes have cooled, add them to the bowl, as well as the cheddar, blueberries and roasted red peppers. Stir gently to coat with the dressing. Chill for 1 hour to let flavors develop.
Nutrition information per serving: 250 calories; 100 calories from fat (40 percent of total calories); 11 g fat (4.5 g saturated; 0 g trans fats); 25 mg cholesterol; 30 g carbohydrate; 4 g fiber; 5 g sugar; 9 g protein; 420 mg sodium.
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